Sour Cream Pierogi Wrappers

3 cups all-purpose flour plus flour for the work surface
1/2 teaspoon salt
1/4 cup sour cream
1 egg
1 cup water

Combine the flour, salt, sour cream, egg, and water in a large bowl, and mix until a dough begins to form.  If the dough is dry and cracking, add more water 1 tablespoon at a time until it's moist and springy; if the dough is sticky, add more flour 1 tablespoon at a time until it's smooth.  On a floured work surface, knead the dough for 3 or 4 minutes or until it's elastic.  Cover the dough with plastic wrap and refrigerate for at least 30 minutes.  If need be, it can stay refrigerated for several hours.

Divide the dough into quarters and roll them out into flat sheets.  Use a pasta machine and crank the sheets through until you create a moderately thin dough (about #4 setting), then lay them out on a floured work surface.  Cut the dough into 3-inch-diameter disks.  You can run any leftover dough through the machine once more to minimize waste as long as it doesn't get too dry. 

Alternatively, with lightly floured hands, pinch off tablespoon-sized portions of dough and roll them into balls.  The balls should be about 1 1/2 inches in diameter.  On a well-floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3 1/2 inches round.  

Cover the disks with a damp towel to keep them from drying out until you are ready to use them.


Makes about 40 to 50 wrappers.

From A World of Dumplings by Brian Yarvin/ directions on rolling out the dough by hand from Fine Cooking Magazine (May 2000)